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ADDITIVES AND CONTAMINANTS

NO. PARAMETER TYPES OF SAMPLE SERVICES PROVIDED BY


1 3-MCPD SAUCE AND FOOD INGRADIENTS HQ
3 PRESERVATIVE: ALL FOODS HQ AND ALL BRANCHES
SULPHUR DIOXIDE
BENZOIC ACID
BORIC ACID
FORMALDEHYDE
SORBIC ACID
NITRATE/NITRITE
4 PRESERVATIVE: BREAD AND FLOUR CONFECTION HQ AND ALL BRANCHES
PROPIONIC ACID
5 COLOURING SUBSTANCES (AS ALL FOODS HQ AND ALL BRANCHES
STIPULATED UNDER REGULATION
21 OF FOOD REGULATIONS 1985

DETECTION BY PAPER ALL FOODS HQ AND ALL BRANCHES


CHROM
NON-PERMITTED COLOUR ALL FOODS HQ
(SUDAN COLOURS, PARA
RED) BY HPLC
6 FLAVOUR ENHANCER: NEAT SALT HQ
MONOSODIUM L-
GLUTAMATE
7 ANTIOXIDANT: EDIBLE OIL, FAT, GHEE, ESSENTIAL HQ
PROPYL OIL, PARTIAL GLYCEROL ESTER,
OCTYL COCONUT CREAM, COCONUT CREAM
DODECYL GALLATE POWDER, PEANUT BUTTER, CHEWING
BUTYLATED GUM, PASTRY BISCUITS AND OTHER
HYDROXYANISOLE (BHA) FOODS.
BUTYLATED
HYDROXY-TOLUENE (BHT)
TERTIARY BUTYL
HYDROQUINONE (TBHQ)
8 FOOD CONDITIONER: ALL FOODS HQ
AMMONIUM CHLORIDE
PHOSPHORUS PENTOXIDE
LECITHIN
CALCIUM CHLORIDE
9 METAL CONTAMINANTS: ALL FOODS HQ AND ALL BRANCHES
ANTIMONY
ARSENIC
CADMIUM
COPPER
LEAD
MERCURY
TIN
ZINC
OTHER METALS
10 DRUGS RESIDUES: MEAT HQ
NITROFURAN METABOLITES*
BETA-AGONIST
11 DRUGS RESIDUES: MEAT JOHOR/HQ
CHLORAMPHENICOL

12 NON-NUTRITIVE SWEETENING ALL FOODS HQ


SUBSTANCES:
NO. PARAMETER TYPES OF SAMPLE SERVICES PROVIDED BY
CYCLAMATE
SACCHARIN
13 AFLATOXINS: ALL FOODS HQ, PENANG AND IPOH
B1
B2
G1
G2
14 ACIDITY (AS ANHYDROUS FRUIT, VEGETABLES AND THEIR HQ AND ALL BRANCHES
CITRIC ACID) PRODUCTS.
ACIDITY (AS MALIC ACID) ALSO JAM, FRUIT JELLY,
TOMATO SOLIDS MARMALADE& SERI KAYA
TOTAL SOLIDS
ESSENTIAL OIL
FRUIT CONTENT
SOLUBLE SOLIDS (BY
REFRACTOMETRY
15 NON VOLATILE ETHER SPICES HQ AND ALL BRANCHES
EXTRACT
VOLATILE ESSENTIAL OIL
TOTAL ASH
16 REDUCING SUGARS SWEETENING SUBSTANCE HQ AND BRANCHES
(DEXTROSE ANHYDROUS)
SUCROSE
IDENTIFICATION OF SUGARS HQ
(BY HPLC-ELSD)
17 CAFFEINE (COFFEE) TEA, COFFEE, COCOA AND RELATED HQ AND ALL BRANCHES
CONTENT PRODUCTS
COCOA PASTE
CRUDE FIBRE
WATER SOLUBLE EXTRACT
18 LACTOSE MILK, MILK PRODUCTS AND MILK HQ AND ALL BRANCHES
LACTIC ACID CHOCOLATE
MILK FAT (GERBER
METHOD)
MILK FAT (ROSE-GOTTLIED
METHOD)
MILK FAT (GLC)
NON-FAT MILK SOLIDS
TOTAL MILK SOLIDS
19 ACID VALUE EDIBLE FAT AND EDIBLE OIL HQ AND ALL BRANCHES
CHLORESTEROL (GLC)
CLOUD POINT
COLOUR
DENSITY/SPECIFIC GRAVITY
FAT CONTENT
FATTY ACID COMPOSITION
FREE FATTY ACID
IODINE VALUE
KREIS RANCIDITY TEST
MINERAL OIL
MOISTURE AND IMPURITIES
PEROXIDE VALUE
REFRACTIVE INDEX
SALT CONTENT
SAPONIFICATION VALUE
SLIP MELTING POINT
UNSAPONIFIABLE MATTER
FATTY ACID PROFILE
NO. PARAMETER TYPES OF SAMPLE SERVICES PROVIDED BY
WATER
20 MICROSCOPIC TOBACCO AND TOBACCO PRODUCTS HQ AND ALL BRANCHES
IDENTIFICATION
NICOTINE
21 ALCOHOL CONTENT ALCOHOLIC BEVERAGES HQ AND ALL BRANCHES
METHANOL
ESTER CONTENT
22 ACIDITY GENERAL FOODSTUFF AS PER HQ AND ALL BRANCHES
ASH CONTENT REQUIRED UNDER THE FOOD
ASH-SULPHATE REGULATIONS 1985.
ASH-TOTAL
ASH-ACID SOLUBLE
ASH-ACID INSOLUBLE
ASH-WATER INSOLUBLE
CRUDE FIBRE
DRAINED WEIGHT (CANNED
FOOD)
FAT CONTENT
MOISTURE (OVEN DRYING)
MOISTURE (VACUUM OVEN
DRYING)
NON VOLATILE MATTER
PROTEIN CONTENT
SALT CONTENT
SOLUBLE SOLIDS (TOTAL
BRIX)
STARCH (MICROSCOPLC
IDENTIFICATION)
TOMATO SOLIDS
TOTAL SOLIDS
TOTAL NITROGEN